Valentine’s Day & New Year’s Eve seem to be the 2 biggest holidays for getting engaged!
So in honor of this exciting news I have designed an engagement ring chocolate box cake topper!
Perfect for an engagement surprise!
Everything is 100% edible from the box to the ring inside.
However you can put the real engagement ring inside this chocolate box if you wanted to, just don’t let anyone eat it! LOL
You can put this engagement ring chocolate box cake topper on top of any cake you wish, although my vision was to use the Red Velvet Mousse Cake as the ring bearer.
I cannot wait to see what you guys come up with once you make this for yourselves!
One of my favorite things about the Gretchen’s Bakery community is how you guys take my ideas and then turn them into your own fabulous creations!
So please be sure to share with me and the group on my Gretchen’s Bakery Facebook Page as soon as you re-create this elegant piece!
A heatproof Pyrex Cup is really helpful for this project too~ as always I cannot stress enough to BE CAREFUL! You are cooking sugar to 300°F !!
You can use any recipe you like, it doesn't have to be the Pink Champagne
- For the hard candy diamonds you will need the Wilton Jewelry Silicon Mold
- Cook the sugar, water & glucose (or corn syrup) over medium to high heat while stirring constantly.
- Once it boil stops stirring and insert a candy thermometerand continue cooking to 300°F
- Once it reaches 300°F remove from the heat and pour into a heat proof Pyrex cup
- Allow it took cool down for 2 minutes then pour into the silicone mold (You will have extra and I poured it onto a silicon mat and made lollipops!)
- **Keep a small amount of sugar heated in the bowl for when you have to glue the diamond to the gumpaste ring
- Follow along with the video tutorial
Chocolate does not like condensation and the refrigerator may produce just that.
The candy ring is highly sensitive to humidity so try to keep that is a cool dry place until you are ready to place it in the chocolate box